There are usually at least half a different kinds of fruit in the house since everyone (other than myself) has a smoothie as a part of breakfast, or I use them with baked oats (see recipes for Fruity Baked Oats, Banana Oats French Toast). So when I want to make something other than chocolate there is always good choice on hand. This Almond Cherry Cake is a really simple alternative to the usual apple cake, banana breads etc when you get bored; on the plus side, it just smells heavenly in the oven. Personally I think the almonds add a nice crunch and I like to let it bake for a few extra minutes so that it’s crisp on the top and moist inside.
1 stick (113 grams) unsalted butter, room temperature
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
12 ounces cherries, pitted (1)
1/4 cup almonds, sliced
- Preheat oven to 350ºF. Butter and flour an 8-inch baking dish; set aside.
- In a medium bowl, sift together the flour, baking powder, and salt; set aside.
- Using an electric mixer, beat butter and sugar for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the vanilla extract also.
- With the mixer on low, blend in flour mixture.
- Pour the batter into the cake disk; arrange cherries and almonds on top to fully cover it (they will spread out whilst cooking so doesn’t need to be neat). Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes.
- Let cool 10 minutes before serving. Goes great with whipped cream.
- The cherries can either be frozen or fresh. If using frozen, allow them to defrost over a kitchen roll to absorb excess liquid, before baking.